Directions

1.
Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment. Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high. Whisk until smooth, 5 minutes.

2.
Pour mixture through a strainer into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, 3 hours. Cut fudge into 1 1/2-inch squares. With a sharp knife, cut 18 candies in half; press a candy half into each square before serving or packing.

Cook's Notes

Use parchment or colored plastic wrap to package your fudge, or visit a crafts store for shiny, colorful foil squares. Twist the ends for a candy-like look, then stuff some stockings!

Reviews

This fudge is amazing! I didn't change a single thing and it came out perfect. I was a little nervous having never made fudge before, but the directions were spot on. Oh, one thing though. Don't put the candy in the saucepan first, it'll solidify under the heat. Will make again and again!

They now make peppermint flavored mini mallows, so you can really up the mintyness. I always find fudge too sweet, but using bittersweet chocolate chips (instead of semi-sweet) and lots of mint give a fudge that is actually a creamy and refreshing treat. Everyone in my family liked/loved this, even tho none of us really love fudge!